About the recipe A deceptively simple and deliciously vibrant side dish that transforms humble ingredients to something memorable using a balance of spicy (harissa), sharp (lemon) and sweet (honey).Soaking the potatoes before roasting may seem like an unnecessary step, but the water draws out excess starch from the spuds, helping them to crisp up as they cook.
About the Recipe
Ingredients
- 700 g Root Zero potatoes, cut into 3mm chunks
- 3 Red onions, quartered
- 4 Extra virgin olive oil, and some more for drizzling
- 1 garlic clove, grated
- 1 harissa paste
- 1 Lemon, juiced
- 1 honey
- 100 curly kale, roughly torn
- Salt and pepper to season
Directions
- Plunge the potatoes into a bowl of cold water to cover. Set aside for 30 minutes to soak the starch from the potatoes.
- Preheat the oven to 200℃.
- Arrange the potatoes and onions on a roasting dish and drizzle with olive oil to coat. Season well with salt and pepper. Place them on the middle shelf in the oven for 30 minutes to roast, tossing the tray a couple of times during this time.
- Meanwhile, whisk the oil, garlic, harissa, lemon juice and honey together in a large mixing bowl and season well with salt and pepper. Add the kale to the bowl and toss with clean hands, so every leaf is dressed.
- Remove the potatoes from the oven. Add the kale and all of the remaining harissa mixture to the tray and toss to combine with a spatula so that the harissa mixture coats the potatoes, too. Return the tray to the oven for another 5 minutes.
- Remove from the oven and serve warm.